CHOCOLATE OF THE GODS MOUSSE WITH RASPBERRIES AND MINT

Yields: 4-8 servings

Ingredients

• 2 cups avocado (the richer, the better- Haas is a great varietal)
• ½ cup + 2 tablespoons maple syrup
• 2-4 tablespoons organic [0] evaporated cane juice or organic sugar (optional- for the sweeter tooth)
• 2 tablespoons Omega Nutrition coconut butter (optional)
• 1-2 teaspoons non-alcohol vanilla extract
• 1 teaspoon balsamic vinegar (aged balsamic is best)
• ½ teaspoon shoyu
• 1 cup pure cocoa powder (Green & Black is choice)

• 1 pint raspberries
• handful of fresh mint leaves
• sprinkle Scharffenberger's cacao nibs (optional)

Procedure

In a food processor: Blend avocado, maple syrup, organic sugar (if choosing), coconut butter, vanilla extract, balsamic, and shoyu until smooth and creamy.

Add cocoa powder and blend until smooth. Sifting the cocoa powder before adding is a good idea so prevent lumps. A simple metal strainer works well.

Serve in a wine glass, parfait glass, or martini glass.

I put a few raspberries on the bottom of the glass so it isn't necessary to try and like the bottom of the glass, which is quite awkward. Then, a dollop of mousse, a sprinkle of chopped mint, generously topped with raspberries, chopped mint again and cacao nibs.

For larger servings, raspberries and mousse can be layered 2 times each, and topped the same.

MMmmmmm! Euphoria....